Description
1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil
1 tbsp unsalted butter
Salt and black pepper, to taste
1 tsp garlic powder
½ tsp red pepper flakes (optional)
2 tbsp balsamic glaze
¼ cup crumbled feta cheese
2 tbsp toasted pecans or walnuts (optional)
Directions:
Heat olive oil and butter in a large skillet over medium heat.
Add the Brussels sprouts cut-side down and cook undisturbed for 4-5 minutes until golden brown and caramelized.
Season with salt, black pepper, garlic powder, and red pepper flakes (if using). Stir and cook for another 3-4 minutes until tender.
Drizzle with balsamic glaze and toss to coat evenly.
Remove from heat and sprinkle with crumbled feta and toasted nuts (if using).
Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 180 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect pan-seared Brussels sprouts every time.
- Prep the Sprouts: Thoroughly wash 1 lb of Brussels sprouts. Trim the tough stem ends and remove any loose outer leaves. Halve each sprout from top to bottom to create a flat surface for caramelization.
- Heat the Pan: Place a large, heavy-bottomed skillet (cast iron works best) over medium heat. Add 2 tbsp of olive oil and 1 tbsp of unsalted butter. Allow the butter to melt and foam slightly.
- Create the Sear: Carefully place the Brussels sprouts in the skillet, cut-side down, in a single layer. Do not overcrowd; cook in batches if necessary. Let them cook undisturbed for 4-5 minutes to develop a deep, golden-brown crust.
- Season and Finish Cooking: Once seared, season the sprouts with salt, black pepper, 1 tsp garlic powder, and ½ tsp red pepper flakes (if using). Stir and continue cooking for another 3-4 minutes, until the sprouts are tender but still slightly firm in the center.
- Add Final Flavors: Remove the skillet from the heat. Drizzle 2 tbsp of balsamic glaze over the sprouts and toss to coat evenly. The residual heat will slightly thicken the glaze.
- Garnish and Serve: Transfer the sprouts to a serving dish. Immediately sprinkle with ¼ cup crumbled feta cheese and 2 tbsp of toasted nuts for a contrast of creamy and crunchy textures.
Serving Suggestions
These versatile Brussels sprouts can elevate any meal. Serve them as a standout side dish with roasted chicken, grilled steak, or pan-seared salmon. For a vegetarian feast, pair them with a hearty grain like farro or quinoa. They also make a fantastic warm addition to a fall salad, or can be served as a sophisticated appetizer on a sharing platter.
How-to Summary
Trim and halve Brussels sprouts. Sear them cut-side down in olive oil and butter until caramelized. Season with salt, pepper, garlic powder, and optional red pepper flakes. Finish with a balsamic glaze toss off the heat, then garnish with feta and toasted nuts.
Frequently Asked Questions
Can I make this recipe ahead of time?
You can prep the sprouts (trim and halve) a day in advance. For best texture and flavor, cook them just before serving, as the feta will melt and the nuts may soften if stored.
My sprouts are burning before they cook through. What went wrong?
Your heat is likely too high. Use a consistent medium heat to allow the interior to soften while the exterior caramelizes. If they are browning too quickly, add a tablespoon of water to the pan and cover briefly to steam them tender.
What can I use instead of balsamic glaze?
You can use a high-quality balsamic vinegar and simmer it in a separate pan until slightly reduced and syrupy. Alternatively, a drizzle of honey or maple syrup mixed with a teaspoon of Dijon mustard makes a great sweet-and-tangy substitute.
Are there dairy-free or nut-free alternatives?
Absolutely. Omit the feta or use a dairy-free alternative. For a nut-free version, simply leave out the nuts or add a sprinkle of toasted sunflower or pumpkin seeds for crunch.
Can I roast the sprouts instead of pan-searing?
Yes. Toss the halved sprouts with oil and seasonings, then roast on a baking sheet at 400°F (200°C) for 20-25 minutes, flipping halfway, until crispy. Add glaze, cheese, and nuts after roasting.
Common Mistakes to Avoid
- Overcrowding the Pan: This steams the sprouts instead of searing them. Cook in a single layer with space between each piece.
- Stirring Too Soon: Resist the urge to move the sprouts for the first 4-5 minutes. This undisturbed time is crucial for forming that flavorful caramelized crust.
- Using Old or Small Sprouts: Older, softer sprouts won’t caramelize well. Choose firm, bright green sprouts. Very small sprouts can be left whole.
- Adding the Glaze Too Early: Adding the balsamic glaze while the skillet is on the heat can cause it to burn and become bitter. Always add it off the heat.
Conclusion
This recipe transforms simple Brussels sprouts into a restaurant-quality side dish with minimal effort. The key lies in the perfect sear, which unlocks a nutty sweetness, beautifully complemented by the tangy balsamic and salty feta. By following the step-by-step guide and avoiding common pitfalls, you can create a reliably delicious, visually impressive dish that will become a regular favorite at your table. Enjoy the process and the incredible flavor payoff.
